Smoked Salmon with Edamame

JAPANESE RECIPE

INGREDIENTS:

1 cup edamame, cooked and shelled

10 or so fresh shiso leaves, 1 reserved and sliced thinly

3 tablespoons extra virgin olive oil

8-10 large Bing cherries or other cherries, pitted and chopped

1 tablespoon rice vinegar

sea salt

fresh coarsely ground black pepper

2 ounces (60g) smoked salmon,

Serves 3 or 4 as a starter, or 2 as a main

STEPS:

• Put the shiso, olive oil, cherries, vinegar, salt, pepper, and 2 tablespoons of the shelled edamame in a blender and blend. Add this to the remaining edamame and mix.
• On a large plate, layer the salmon in a circle, and spoon the mixture on top of it. Season with salt to taste

JAPANESE RECIPE

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